Math of Food
Please house we want to produce extruded snacks from corn. Can any one help with the formulations and procedures to get a crunchy snacks. Do drying of the extrudates after extrusion improves crunchiness or is there a particular variety of corn that enhances crunchy after extrusion?
Consult with your extrusion machine supplier as they have guides how to use their machines to attain your target product ..
I carry out consultations in snacks extrusion so can help and advise if you require?
How do I contact you please
Fried corn snacks are more chrunchier than baked ones. You can also try flash frying after baking which also give good result. It depends on the type of process, moisture content post extrusion and the recipe used. If you add some lentil the cruchiness improved.
If you are still interested let me know
If you want to contact me please email directly to:
kevin@foodprojectservices.com
Sorry about the delayed response - I did not see this until another reply to your email
Kevin
Please Shawvik...if ok by you, help me with your email so I can send you email
What can be used in place of Lentil to make it more crunchy?
waxy corn starch
shawvikdas@gmail.com